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Spicy Thai Tofu Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9
MineralsCopper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Tofu

  2. 1 cup 237ml Cucumber - julienne

  3. 1 cup 110g / 3.9oz Carrot - julienne

  4. 1 cup 237ml Mushrooms - sliced

  5. 1 cup 237ml Iceberg lettuce (small)

  6. 1/2 lb 227g / 8oz Lima beans - lightly cooked

  7. Topping

  8. 1/3 cup 48g / 1.7oz Peanuts - chopped

  9. 2 Green onions - chopped

  10. 5 Red and green chilies - chopped

  11. Dressing

  12. 1 1/2 tablespoons 22ml Chili sauce - see recipe

  13. 3 tablespoons 45ml Soy sauce

  14. 2 teaspoons 10ml Sugar

  15. 1/2 cup 118ml Rice vinegar

  16. 1/2 cup 118ml Tofu

Instructions Jump to Ingredients ↑

  1. Cut the tofu into cubes. Drain in a colander. Put the lettuce on the bottom of a shallow bowl or attractive serving dish.

  2. Place the tofu in the center and surround it with one mound each of cucumber, carrot, mushrooms and peanuts. Refrigerate until chilled.

  3. Combine the TOPPING ingredients in a blender or food processor and whip into a rough mixture.

  4. Blend together the dressing ingredients At serving time, sprinkle the topping mixture over the salad then pour on the dressing.

  5. Toss at the table.

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